MASTERCLASS
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Bake the eclairs in the oven for 30-35 minutes, until crisp and golden brown. Turn the oven off, and leave the eclairs in for 20 minutes. Remove from the oven and set aside to cool. Slice each eclair in half lengthwise with a serrated knife.
Pipe peaks of cream along the length of the eclairs, then place a slice of strawberry between each peak. Place the tops back onto the eclairs, sitting on top of the cream and strawberries.
Expert tips The choux pastry should be glossy and fall from a wooden spoon to form a V-shaped ribbon. If the dough rips as it falls when lifted from the bowl, it doesn’t contain enough egg. Add more, a little at a time, until it is the right consistency. To improve the shape of the eclairs, spray the piped choux
pastry with a little oil as this prevents the dough from setting too early and causing excess cracks. Fill the eclairs no more than 2 hours before serving, as wet fillings such as cream will eventually make the pastry soft. If this isn’t possible, store the eclairs in the fridge to help stop them from getting too soggy. If you want to make the eclairs ahead of time, you can freeze the unfilled shells. Allow to cool before
putting them in a freezerproof container and freezing. They might soften a little on defrosting – if so, put them in the oven at gas 4, 180°C, fan 160°C for a few minutes to refresh. Leaving the eclairs in the oven after you’ve turned it off will help ensure they hold their shape. When piping, make sure you squeeze the piping bag from the top to ensure even lines.
Boost your skills Watch our ‘Learn how’ video to perfect your technique at tes.co/ masterclass eclairs
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RECIPES EDD KIMBER PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA-JANE FROST PROP STYLING REBECCA NEWPORT
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For more choux pastry ideas, visit tesco.com/realfood
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